Ingredients
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1 large russet potato, peeled and cut into 1-inch pieces
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1 - 8.8 ounce can Bonito del Norte Tuna from Conservas Ortiz
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2 eggs, lightly beaten
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3 tablespoons Agrumato® Lemon Olive Oil
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3/4 cup panko breadcrumbs
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2 tablespoons chopped parsley
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3/4 teaspoon Lemon Pepper Salt
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4 tablespoons extra virgin olive oil
Instructions
In a small saucepan, add potatoes, cover with cold water and bring to a boil. Cook until the potatoes are completely cooked through, 10-12 minutes. Drain and allow to cool slightly.
In a large bowl, mash the potato. Combine the tuna, beaten eggs, Agrumato® Lemon, 1/4 cup of the breadcrumbs, the parsley and 1/2 teaspoon of the lemon pepper salt. When completely combined, form into 10 even cakes. The cakes should be about 2 inches wide and 1/2 inch thick.
In a small bowl, combine the remaining breadcrumbs and lemon pepper salt. Coat each cake completely in the breadcrumbs and set aside.
In a nonstick sauté pan, heat 2 tablespoons of the olive oil and when hot, cook 5 cakes at a time until browned and crispy, about 3 minutes per side. Flip and cook on the other side. Keep warm in low oven while cooking the second batch.